Vegetable with Chickpeas and Bulgur

Ingredients

• 2 onions
• 2 Garlic cloves
• 3 Carrots
• 2 Parsnips
• 500 g pumpkin flesh
• 0.5 salt lemon or zest of 1/2 organic lemon
• 265 g chickpeas (canned; drained weight)
• 3 tbsp olive oil
• 3 tbsp dried cranberries (15 g each)
• 400 ml Vegetable broth
• 1 tsp Ras el-Hanout
• 0.5 tsp Chili flakes
• Salt
• Pepper
• 200 g bulgur
• 1 handful coriander (5 g)

Instructions

1. 1.

   Peel and dice onions and garlic. Peel, clean, and dice carrots and parsnips together with pumpkin into large cubes. Dice salt lemon finely. Rinse chickpeas and drain.

2. 2.

   Heat oil in a pot. Sauté prepared vegetables for 5 minutes over medium heat. Add cranberries and lemon cubes, deglaze with broth. Season with Ras el-Hanout, chili flakes, salt, and pepper. Cover and simmer on low heat for 20–25 minutes until vegetables are tender.

3. 3.

   Meanwhile cook bulgur in boiling salted water for 10 minutes, then let it sit covered for 5 minutes. Wash coriander, pat dry, and chop.

4. 4.

   Stir vegetables with coriander and serve over bulgur.